Chicken Pad Thai is my favorite thing ever to order whenever we go for Asian takeout. In fact, if I had to choose just one food that I wouldn’t mind eating forever, it would noodles OR anything Thai-inspired.

Pad Thai has to be the most popular dish that everyone thinks of when it comes to Thai food. But in Thailand, Pad Thai is just a common street dish you can find just about everywhere.

We have family in back in Bangkok and used to visit there often. I fell completely head over heels in love…especially for the food.

Their signature flavors made up of sweet, sour, spicy and savory are serious the best!

I spent a big chunk of my visits in the kitchen just following my aunts along and helping them out with meals whenever they let me. Of course, Pad Thai was on my list of things we had to perfect.

HOW TO MAKE THE BEST CHICKEN PAD THAI NOODLES AT HOME:

Signature flavors

First off, you’re going to need to replicate the FOUR signature flavors of Chicken Pad Thai.

Luckily, you can usually find these ingredients at your local Asian shop or in the International section of your grocery store

2. Next are the rice noodles.

The key is to prepare your rice noodles until they are just al dente so they don’t turn mushy when you fry them. I like to soak mine in hot water for about 7-10 minutes, then rinse with cold water. They should look like this ?

3. The vegetables

For my Chicken Pad Thai recipe, I usually like to add a colorful assortment of veggies.

Red bell peppers, purple cabbage, carrots, bean sprouts and cilantro. You can easily swap out whatever vegetables you like or have on hand. Use a or food processor to make super thin pieces.

4. Protein

We use chicken here, but you can also add shrimp for a Chicken and Shrimp Pad Thai version or even beef or pork. Leave out the meat and add tofu for a meatless version.

The best part about making your own restaurant takeout style Chicken Pad Thai at home is that dinner can be on the table in as little as 25 minutes. Or less if you have everything prepped ahead of time!

Much quicker and better than takeout! Plus, it reheats beautifully so it makes delicious leftovers for lunch the next day.

Make ahead tips and substitutions for Chicken Pad Thai Noodles

wash and chop your vegetables the day before and store in a zip-top bag or sealable container in the fridge

slice chicken and store in an air-tight container in the fridge the day before

add shrimp or make this with beef, pork or fried tofu for a vegetarian version instead

use the skillet to cook the noodles before-hand and this can be a one pot meal

if you don’t have access to tamarind concentrate (more watery – NOT tamarind paste which is thicker) – use 3 tablespoons lime juice or rice vinegar instead. I use the one below which I get at my local Asian supermarket.

fish sauce is HIGHLY recommended for that unmistakeable Thai flavor. For a VEGAN & GLUTEN version, check out FYSH SAUCE as a great substitute. But if you still t must skip it, use additional soy sauce instead

if you like a saucier Pad Thai – double the sauce and add desired amount to noodles. Save the leftovers for a stir-fry or even a salad.

WEEKLY MEAL PREP-TIPS FOR YOUR SCHOOL OR WORK LUNCH BOWLS.

Chicken Pad Thai would make delicious leftovers or make a batch on Sunday meal prep and pack for your weekly school or work lunch bowls

For easier weekly meal prep – prepare all the vegetables ahead of time and store in an airtight container the night before.

Prepare the rice noodles according to package instructions. (I usually just soak mine for 6-7 minutes in boiling water). They should be soft but not mushy - see my photo above for how it should look at this point. Drain and immediately rinse under cool water and set aside in a colander.

MAKE THE SAUCE:

While the noodles are cooking, whisk together the sauce ingredients in a medium bowl. If you prefer a sweeter pad thai - add additional sugar. For a spicier version, add additional chili paste.

STIR FRY:

Heat the oil in a large wok or non-stick skillet over high heat. Add the chicken and cook until browned and mostly cooked through (about 3-4 minutes). Stir in the ginger, garlic, and shallots and cook for 30 seconds, until fragrant. Add the carrots and bell pepper and cook for 1-2 minutes, until tender crisp. Push all the ingredients over to one side of the pan. Pour the beaten egg and scramble directly in the skillet.

Add noodles and pour the sauce over top. Toss with tongs to evenly coat noodles. Remove from heat (do not overcook the noodles or they will get soggy).

Squeeze in juice from the lime wedge and adjust seasoning by adding some salt, black pepper, fish sauce, (tomato paste - if using) and chili paste.

Serve hot on a large platter with garnishes by sprinkling on cilantro, bean sprouts, peanuts and green onions and additional lime wedges on the side.

FOR MEAL PREP:

For meal prep, divide the noodles evenly into lunch boxes and store in refrigerator until ready to reheat.

Recipe Video

Recipe Notes

If you like more sauce, double the amount of sauce and add desired amount and save the rest in an airtight container for next time or use it up in a stir-fry or salad.

**Fish sauce is available in the Asian food section of most grocery stores or you can purchase it online. They also make a VEGAN version as well as a gluten free version. I HIGHLY recommend using any one of these, as it adds important saltiness and irreplaceable Thai flavor to the dish. If you must make a substitution, use additional low-sodium soy sauce.Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gently in the microwave with a splash of water or chicken broth to keep the noodles from drying out

As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There are affiliate links in this post of which I receive a small commission. All opinions are always my own.

You are the queen of Asian food, Kelly! I think I could eat this all the time, too. It’s one of my favorite dishes to order out, though I’ve never made it at home before. I’ve got to try this 30 minute version…sounds fantastic!

What a great experience you had visiting your family in Bangkok and watching them cook! Those are the best kind of cooking lessons! This Pad Thai looks so fresh and delicious, Kelly, and I’m craving these flavors right now. I’m definitely trying this!

I love Thai food too! I don’t think I’ve ever really cooked it at home though. The last time I ate it we ordered out for my birthday and we all agreed that it was pretty flavorless. Needless to say I still need my Thai food fix and this pad thai looks amazing!

I have been thinking about pad thai. I love Thai food in general but don’t have it often these days. A place I liked to go to for pad thai closed recently…think I’ll have to make it at home again soon. I love your authentic version with tamarind. For some reason, I have had no luck finding it (I use lime juice). This seriously looks so scrumptious! I wish I could have some!!

I’m with you Kelly. I could eat anything Thai and be one happy girl. What a great experience you and your family had in Bangkok! I’d love to go and eat my way through the city. 🙂 You make the best dish and this is no exception. I can’t wait to try this! Looks so easy and perfect for those hectic nights you don’t want to be in the kitchen!

Hi Lisa, I’m so sorry to hear that it didn’t work out for you. Did you use tamarind paste or tamarind concentrate? My recipe calls for tamarind concentrate which is much thinner and lighter than tamarind paste so that would make a big difference in the taste and texture.

Hello, Several of our family members have a lot of allergies but I know they would love this recipe. Any suggestions on what I might be able to replace the fish sauce and oyster sauce? Two family members are severely allergic. Thanks in advance!

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Hi, I'm Kelly. I'm a mom of two who shares healthier and authentic Asian recipes I grew up making. Plus low carb & family friendly recipes. AboutWork With Me